Roasted Squash

There is just something so comforting about roasted squash. It’s warm and rich and goes with almost anything. This recipe uses an amber cup squash- they’re naturally sweet and balance the spice very well but you can use any type of squash that you prefer.

Ingredients

I large squash, cleaned out and sliced into wedges.

about 12 or so coriander seeds, toasted in a dry pan (they burn quickly- watch them carefully!)

1/2 tsp paprika

1/2 tsp cumin

3 tbsp melted butter

1 tbsp brown sugar

1/2 tsp chili flakes

2 tbsp olive oil

Preparation

Mix all spices, melted butter and oil on a dinner plate. Dredge each piece of squash through mixture coating well.